Cherry-glazed chicken breast and beer-battered zucchini blossoms are two Cityline TV show recipes. The cherry-glazed chicken breast recipe calls for baby zucchini and Swiss chard, whereas the zucchini blossoms are made with basil and mozzarella cheese.
To make cherry-glazed chicken breast, season 4 chicken breasts with salt and pepper, and brown them in 1 tablespoon of hot grapeseed oil on all sides. Remove the chicken from the pan, and add 1/4 cup sliced shallots, 1 chopped garlic clove, 2 cups seeded cherries and 1 1/2 tablespoons thyme leaves. Cook for one minute, and pour in 1 cup red wine. Simmer the mixture until the wine is reduced, and add 1 cup chicken stock.
Bring the mixture to a boil, and simmer it until it reduces by half. Return the chicken to the pan, and bake the chicken at 350 F for 20 to 30 minutes. Saute 2 cups of blanched baby zucchini, the stems from 2 cups of Swiss chard and 1 1/2 tablespoons thyme leaves in 1 tablespoon of melted butter. Once warmed through, add the Swiss chard leaves, and season with salt and pepper. Serve the vegetables with the glazed chicken breasts.
To make beer-battered zucchini blossoms, mix 1/4 cup flour with 1/4 cornstarch, 1/2 cup beer and a pinch of salt and pepper. Cut 1 pound of mozzarella into batons, and stuff 8 to 12 zucchini flowers with a baton and a basil leaf. Twist the flowers around the cheese, and dip them into the beer batter. Deep fry the blossoms at 350 F, season, and serve them with tomato sauce.